'Rocky' for short, right?

Big dick energy.

Yours looks amazing btw!

No hard and fast ratio really, but when the sauce starts to move beyond wallpaper paste consistency, I switch to wine! Medium-dry works well for me. a splash of chicken stock can work magic as well if you have some handy.

I switch to Italian white wine (Orvieto usually) half way through making the bechamel, which makes it sharper and less claggy. No cheese or seasoning and roux made with unsalted butter - the seasoning comes from the meat sauce. Similarly to OP I layer lasagne sheets, meat sauce (beef/pork 50-50 with sofritto and tomato puree, 3h cooking) and then drizzle with the bechamel, which I apply with a wooden spoon channeling a kind of Jackson Pollock vibe, so the sauce (mostly cooled down) has to have the right consistency for that artistic vision ;) . No cheese in the lasagne at all apart from on top - generous parmesan and maybe a bit of Somerset Cheddar (local variation!).

He's got good arms.

*Ferrero

*Je suis désolé - tu** as raison

**assuming that they're a friend/relation of yours, otherwise:

*Je suis désolé - vous avez raison.

Nope.

Golf Cabriolet

I think it would, though an understandable one. Just having a bit of fun!

I'm a bit of a fan of a cheese sauce (mornay or not) in all its glorious forms, and am disturbed by talk of additives such as sodium citrate, as well as the fact that the OP image shows no sign of having been finished and lightly (or darkly!) browned in the oven, as is required of a macaroni cheese (UK terminology - ditto cauliflower cheese) IMO, and I'm not at all sure about the addition of chives in this particular context. That said, it does look great! But if you want a more 'viscous' sauce, just add some mozzarella - it's what our lord Cheesus would want.

Personally I switch from milk to Italian white wine (Orvieto to be precise) half way through making my bechamel, to make it less claggy and more 'zingy', then use copious cheeses (cheddar obvs, being a Somerset resident, as well as gouda, emmental, gorgonzola, Port Salut, even sometimes some goats cheese or Roquefort! - whatever's available from the usually large fridge selection basically) and a splash of kirsch, as a nod to Swiss fondue. No herbs or seasoning for me though (apart from sometimes a little white pepper - secret ingredient). Let the cheese be the star!

When your smooth bechamel

contains cheeses as well

that's a mornay.

Laissez tomber les filles;

That's not a gift, it's a purchase.